The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles

The present study aimed at assessing the nutritional, antioxidant, and sensorial attributes of fenugreek seed powder (FSP) and supplemented functional noodles prepared by replacing wheat flour at 2–10% supplementation levels. Cooking losses of the value-added baked goods significantly (p<0.05) de...

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Bibliographic Details
Published in:	Journal of food quality Vol. 2022; pp. 1 - 10
Main Authors:	Ahmad, Zulfiqar, Ilyas, Muhammad, Ameer, Kashif, Khan, Muhammad Asif, Waseem, Muhammad, Shah, Faiz-ul-Hassan, Mehmood, Tahir, Rehman, Muhammad Adil, Mohamed Ahmed, Isam A.
Format:	Journal Article
Language:	English
Published:	Cairo Hindawi 16-09-2022 John Wiley & Sons, Inc Hindawi Limited Hindawi-Wiley
Subjects:	Antioxidants Carotenoids Consumption Cooking Drinking water Fibers Flavonoids Flour Foaming Food quality Malnutrition Nutrition assessment Pasta products Phytochemicals Polyethylene Potassium Reagents Seeds Sodium Wheat China Japan
Online Access:	Get full text
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